Brussels sprouts nasi goreng

I think I'm in love with Meera Sodha; everything of hers I make tastes amazing. The addition of marinated sprouts to top this dish is genius.

Serves 4

vegetarian, vegan, dairy free, gluten free

350g rice

3 tbsp neutral oil

1 red onion, peeled and chopped

4 garlic cloves, peeled and crushed

3 bird’s eye chillies, very finely chopped (deseeded, if you prefer less heat)

750g brussels sprouts, very finely sliced

2 tbsp tomato puree

2 tbsp kecap manis

1 ¼ tsp salt

2 tbsp soy sauce

1 tbsp white-wine vinegar

2 tbsp toasted sesame oil

1 tsp sugar

I changed nothing from the original method apart from how I prefer to cook rice. Head over to https://www.theguardian.com/lifeandstyle/2018/jan/20/meera-sodhas-recipe-for-sprout-nasi-goreng for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)